Table 4.

Effects of dietary treatments on egg quality parameters of laying hens at 62 wk of age.

Basal diet	MC1 level	BG2 level	Albumin height	Haugh unit	Yolk weight	Yolk color	Shell weight	Shell thickness	EBS3
			mm		g		g	mm	kg/cm2
Corn	−	−	5.68	68.92	17.95	7.25	6.37	0.336	3.36
Corn	−	+	6.01	73.16	18.50	7.38	6.25	0.358	3.44
Corn	+	−	5.80	70.72	19.28	8.00	6.33	0.355	3.35
Corn	+	+	5.85	69.06	19.09	7.25	6.50	0.352	3.31
Wheat	−	−	5.46	68.91	18.61	6.13	5.83	0.314	3.06
Wheat	−	+	5.81	73.85	18.67	6.63	6.19	0.337	3.31
Wheat	+	−	6.05	70.99	18.67	6.38	6.24	0.342	3.54
Wheat	+	+	6.19	71.98	18.77	6.88	6.14	0.354	3.60
SEM			0.361	2.06	0.440	0.645	0.224	0.0088	0.129
Main effect means
Basal diet
Corn			5.83	70.47	18.70	7.47a	6.36	0.350a	3.37
Wheat			5.88	71.43	18.68	6.50b	6.09	0.337b	3.38
SEM			0.181	1.03	0.219	0.322	0.112	0.0044	0.064
MC level
−			5.74	71.21	18.43	6.84	6.16	0.336b	3.30
+			5.97	70.68	18.95	7.13	6.30	0.351a	3.45
SEM			0.181	1.03	0.219	0.322	0.112	0.0044	0.064
BG level
−			5.75	69.88	18.63	6.94	6.19	0.337b	3.33
+			5.97	72.01	18.76	7.03	6.27	0.350a	3.42
SEM			0.181	1.03	0.219	0.322	0.112	0.0044	0.064
Significance
Basal diet			0.865	0.510	0.939	0.038	0.099	0.032	0.898
MC level			0.369	0.718	0.100	0.540	0.363	0.024	0.089
BG level			0.395	0.150	0.678	0.838	0.623	0.035	0.336
Diet × MC			0.332	0.668	0.163	0.946	0.819	0.191	0.019
Diet × BG			0.922	0.569	0.867	0.377	0.738	0.503	0.463
MC × BG			0.527	0.097	0.579	0.633	0.792	0.138	0.403
Diet × MC × BG			0.942	0.741	0.531	0.633	0.239	0.611	0.855

^a,bMeans within each column with no common superscript differ (P < 0.05).

¹Multicarbohydrase.

²Butyrate glycerides.

³Eggshell breaking strength.